Browse All Culinary Techniques Recipes
- How to Poach an Egg in the Microwave
- How to Make Sunny-Side Up Eggs
- How to Make Steam Basted Eggs
- How to Make Soft Scrambled Eggs
- How to Make Soft Boiled Eggs
- How to Make Poached Eggs
- How to Make Eggs Over Hard
- How to Make Eggs Over Easy
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
The Raw Egg Risk
Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.